Zucchini Lasagna Skillet

3.55 from 20 votes

This cheesy and saucy Zucchini Lasagna Skillet is a one-pan meal that has a delicious sauté mushroom filling, which brings this gluten-free lasagna to a new level of flavor. It’s also very simple to assemble in a skillet.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: Zucchini Lasagna Skillet

Servings: people

Author: Olivia Ribas

Ingredients

3 medium zucchini sliced
16 oz mushroom sliced
1 tbsp extra-virgin olive oil
15 oz part-skim ricotta
2 tbsp parsley chopped
1 large egg
½ cup freshly grated Parmesan cheese
16 ounces part-skim mozzarella cheese shredded
4 cups homemade tomato sauce or sugar-free tomato sauce.

US Customary - Metric

Instructions

Using a mandolin or sharp knife, slice the zucchini length-wise into long and thin slices (about 1/4-inch thick).
Then layer paper towels on your countertop. Spread the zucchini slices and sprinkle them with kosher salt.
Wait for 10-15 minutes to allow the excess liquid to be absorbed. Pat dry. (This step is very important to make before assembling your lasagna because it will help to draw out the moisture!)
Preheat oven to 375°.
In a skillet, heat olive oil over medium heat.
Add mushrooms and cook 5-7 minutes until they are soft and golden.
Add garlic and sauté for 30 seconds, being careful not to burn.
Remove from the heat and set aside.
In a medium bowl, mix ricotta cheese, parmesan cheese, and an egg. Stir well.
Using the same skillet you sautéed the mushrooms, spread some tomato sauce on the bottom.
Layer 6 or 7 zucchini slices to cover.
Place some of the ricotta cheese mixture and top with the mozzarella cheese.
Add again another layer of tomato sauce and then add the mushrooms.
Repeat the layers until all your ingredients are all used up.
Top with sauce and mozzarella.
Bake 40 minutes covered and 10 minutes uncovered.
Let stand about 15 minutes before serving.
Garnish with parsley.

Notes

Try using a different cheese to change the flavour! Try Monterey Jack cheese or sharp cheddar cheese instead of mozzarella.
Shred your own cheese! Store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted.
Avoid getting super large zucchinis as they tend to be watery.

To store: Keep in mind that zucchini is a watery vegetable so the longer you store it, the more the texture changes (this is why I don't recommend freezing this). So, try eating this zucchini lasagna immediately or only keeping it for 2-3 days in the fridge in an airtight container.
To reheat: Reheat the lasagna in the microwave until warmed through.

Nutrition